Nutritional Facts

Directions

In a small bowl, whisk the first eight ingredients. Pour half of mixture into a 5-qt. slow cooker. Sprinkle beef with salt; add to slow cooker and top with remaining broth mixture.

Cover and cook on low for 10-12 hours or until meat is tender. Shred meat with two forks and return to slow cooker. Using a slotted spoon, place 1/2 cup beef mixture on each bun. Top with pickles if desired.Yield: 16 servings.

Originally published as Shredded Beef Sandwiches in Country
April/May 2008, p51

"I don't have a sweet tooth by any means, but my husband & I found this to be slightly on the sour side. I ended up adding a little extra brown sugar & we both liked it much better that way the next day."